Process for preparing a bouillon tablet

Abstract

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

1 . A process for the production of a bouillon tablet comprising salt and cereal bran, the process comprising the steps of:
 a) dissolving at least 8% of the total amount of the salt in water;   b) mixing the cereal bran and the water before, during or after dissolution of the salt in the water;   c) drying the mixture of step b) to obtain a dry salt-bran mass;   d) mixing the dry salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, colourants, fillers, oil, fat, or any combination thereof, to result in a dry composition;   e) pressing the dry composition to a bouillon tablet;   wherein the bouillon tablet comprises at least 10 wt % salt-bran mass; and   wherein the salt-bran mass comprises 10 to 90 wt % salt and 10 to 90 wt % cereal bran.   
     
     
         2 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the cereal bran is milled. 
     
     
         3 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the cereal bran is selected from the group consisting of rice bran, wheat bran, buckwheat bran, corn bran, oat bran, barley bran, and a combination thereof. 
     
     
         4 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the bouillon tablet comprises between 10 to 65 wt % of the salt. 
     
     
         5 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the salt is dissolved in the water at a ratio between 1:2.8 to 1:20. 
     
     
         6 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the cereal bran of step a) is mixed after dissolution of the salt in the water. 
     
     
         7 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the salt-bran mass comprises 20 to 80 wt % salt and 20 to 80 wt % cereal bran. 
     
     
         8 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the bouillon tablet comprises between 20 to 75 wt % of the salt-bran mass. 
     
     
         9 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the drying is done at a temperature between 50 to 150° C. 
     
     
         10 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the drying is done by a process selected from the group consisting of oven drying, air drying, drum drying, vacuum drying, bed drying, microwave-vacuum drying, infrared radiation drying or combinations thereof. 
     
     
         11 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the dry composition has a flow-ability of at least 2.5 at 23° C. 
     
     
         12 . A process for the production of a bouillon tablet as claimed in  claim 1 , wherein the bouillon tablet has a tablet hardness of at least 90N. 
     
     
         13 . A bouillon tablet obtainable by the process of  claim 1 . 
     
     
         14 . (canceled)